I have always loved fruit – all kinds of it – except for persimmons. In the Midwest, my aunts used to make persimmon pudding and, although I love what I call “nursery desserts” I never liked this homey pudding. I don’t know why because it really doesn’t have a defined fruit taste, it mostly tastes of the spices used to flavor it. However, I do love the way persimmons look and, come fall, I always buy some to decorate the table. Then, I feel guilty about wasting them so, from time to time, I will add a few slices to salads before they get too soft. Here is a spinach-persimmon salad that I dressed with a warm vinaigrette made with the fat garnered from crisping some diced pancetta, the pancetta, moscato vinegar, a little orange zest, a touch of Dijon mustard, and salt and pepper. The Fuyu persimmon and the pancetta added just the right touch of crispness to the soft spinach. But, you know what, I still don’t much like persimmon.
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